The release and retention of three model flavour compounds, namely linalool, limonene and 6-methyl-5-hepten-2-one by melanoidins was studied. It was found that high molecular weight (HMW) water-soluble melanoidins were able to retain the three model flavour compounds tested. The release of the three flavour compounds decreased with increasing melanoidin concentration. The flavour retention capacity of melanoidins was significantly higher for the non-polar limonene than for the other flavour compounds.